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Tomato, Lentil & Orange Soup

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Submitted by sarah hyland

soup

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Ingredients

1 1
EACH EACH ONIONS
peeled and finely diced
50 5E+1
GRAMS GRAMS BUTTER
1 1
EACH EACH ORANGES
1 1
CLOVE CLOVE GARLIC
peeled and crushed
400 4E+2
GRAMS GRAMS TOMATOES, CANNED
50 5E+1
GRAMS GRAMS LENTILS
red
½ 237
PINT ML VEGETABLE STOCK
300ml *
1 1
X X MINT LEAVES
freshly chopped, to serve *
1 1
X X ORANGE ZEST
freshly grated, to serve *

Directions

Cook the onion in butter for 10 minutes without colouring.

Grate the zest of the orange, peel it and chop (removing seeds).

Add the garlic/orange and zest.

Stir in tomatoes, lentils and stock.

Bring to the boil, then reduce heat and simmer for 20 mins.

Purée and season.

Serve with mint and zest.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 186g (6.6 oz)
Amount per Serving
Calories 177 53% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 217mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 24%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 49%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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